Description
A creamy, no-bake dessert that replicates the flavors of traditional tiramisu using crushed ladyfingers and an espresso mascarpone filling. It requires zero heat, is make-ahead friendly, and offers a gluten-free option.
Ingredients
Scale
- 2 cups (480ml) strong brewed espresso, cooled
- 2 tablespoons (30ml) dark rum or Kahlúa (optional)
- 16 oz (450g) mascarpone cheese, cold
- 2 cups (480ml) heavy whipping cream, cold
- ½ cup (60g) confectioners’ sugar, sifted
- 1 teaspoon vanilla extract
- 2 packages (40-50 cookies) ladyfingers (Savoiardi)
- 4 oz (113g) dark chocolate (70% cocoa or higher), finely grated
- Unsweetened cocoa powder, for dusting (optional)
Instructions
- Brew espresso and let it cool completely to room temperature. Mix in rum or Kahlúa if using, and pour into a shallow bowl.
- In a large mixing bowl, whip the cold heavy cream on medium-high speed until stiff peaks form. Set aside.
- In a separate large bowl, beat the mascarpone cheese, confectioners’ sugar, vanilla extract, and 1 tablespoon of the cooled espresso mixture until smooth and creamy.
- Gently fold one-third of the whipped cream into the mascarpone mixture to lighten it. Then, gently fold in the remaining whipped cream until uniform and fluffy.
- Quickly dip each ladyfinger into the espresso mixture (1-2 seconds per side) and place them in a single layer at the bottom of a 9×13-inch dish.
- Spread half of the mascarpone cream mixture over the first layer of ladyfingers.
- Repeat the dipping and layering process: add a layer of dipped ladyfingers, spread the remaining mascarpone cream, and top with a final layer of dipped ladyfingers.
- Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the ladyfingers to soften.
- Before serving, grate dark chocolate over the top and dust lightly with cocoa powder if desired. Slice with a sharp knife for clean edges.
Notes
Do not soak ladyfingers; dip them quickly to avoid sogginess. Ensure all dairy ingredients are cold for best whipping results. The cake improves in flavor after sitting overnight. For clean slices, dip the knife in hot water and wipe dry between cuts.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 24
- Sodium: 120
- Fat: 24
- Saturated Fat: 14
- Carbohydrates: 32
- Fiber: 1
- Protein: 6
Keywords: tiramisu, icebox cake, no-bake dessert, espresso mascarpone, make-ahead dessert, gluten-free option, easy dessert